Fettuccine shrimp and yogurt

Yogurt is a food product that exists from ancient times in the Mediterranean area and its good virtues are well known to all.

When the biologist Ilya Mechnikov began to study a Bulgarian population known for its longevity, whose diet was characterized by massive consumption of yogurt, he hypothesized that was the detoxification of this food to promote a so long lifespan and he succeeded to isolate Lactobacillus Bulgaricus receiving the Nobel Prize for his research that opened new horizons, and hopes for mankind.
Despite this the yogurt is still a food to be eaten “apart” and its pleasant acidic taste does not come into our kitchen. Instead it is a precious element for stimulating dishes that can remain part of the “salty” but enriched with hints of sweet and spice. Not the sweeter of the sugar that has a extreme taste but the flavored and the delicate of fruits and shellfishes and the spicy fiery and angry but at the same time refined and the aromatic long pepper.
Here is the recipe that I found on an Italian weekly magazine.

Cut the apricots in little cubes and set them aside. Peel the scampi tails and cut into chunks. Then sautéed with a little oil, garlic and finely chopped chives. For the sauce you get in a saucepan the chopped shallots with a little olive oil, garlic and bay leaves, add the yogurt and long pepper, let it flavor, pour in the broth and bring to a boil. Remove garlic and bay leaves, put it in the blender, filtered through a fine strainer and adjust the density and the flavor. Roll out the dough to a thickness and cut fettucine, blanch in salted water, drain and toss in the pan with the sauce of shrimp. Put in a serving dish, pour the apricot and the yogurt sauce as decoration. Complete the dish with a little olive oil.
Doses:
300g of pasta
2 apricots
8 scampi
100 grams of yogurt
10 stems of chives
shallots, garlic, bay leaves, long pepper
10 cl of vegetable broth
Extra virgin olive oil